Description
Hearty instant pot beef stew offers a comforting blend of tender meat, robust vegetables, and rich broth. Savory flavors meld together, creating a satisfying meal you can enjoy with crusty bread and warm company.
Ingredients
Scale
Protein:
- 2 pounds (907 grams) beef stew meat
Vegetables:
- 4 carrots, chopped
- 4 potatoes, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids and Seasonings:
- 4 cups (946 milliliters) beef broth
- 1 cup (237 milliliters) red wine (optional)
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- 1 bay leaf
- 1 tablespoon cornstarch
- Salt to taste
- Pepper to taste
Instructions
- Activate the Instant Pot’s sauté function and warm the olive oil. Methodically brown meat portions, ensuring each side develops a rich, caramelized exterior.
- Transfer browned meat to a separate plate. Introduce onions and garlic into the pot, sautéing until translucent and fragrant. Incorporate tomato paste, stirring continuously for approximately 60 seconds.
- Deglaze the pot with red wine, scraping accumulated browned bits from the bottom. Allow liquid to reduce and concentrate flavors for 3-4 minutes.
- Reintroduce seared meat to the pot. Pour beef broth and complement with Worcestershire sauce, thyme, and bay leaf. Layer in chopped carrots and diced potatoes.
- Secure the lid, position valve to sealing configuration. Pressurize on high setting for 35 minutes, allowing intense flavors to meld together.
- After cooking completes, permit natural pressure reduction for 10 minutes. Subsequently, execute quick release for remaining steam.
- Extract bay leaf from the mixture. Create cornstarch slurry by blending with water. Activate sauté mode and integrate slurry, stirring until stew reaches desired viscosity.
- Calibrate seasoning with salt and pepper. Serve immediately while maintaining optimal temperature and rich, robust consistency.
Notes
- Browning beef in batches ensures a rich, deep flavor by creating a perfect caramelized exterior without overcrowding the pot.
- Use chuck roast or stew meat for maximum tenderness and rich marbling that breaks down beautifully during pressure cooking.
- Cornstarch slurry works magic for thickening, but add gradually and stir constantly to prevent lumps and achieve silky smooth consistency.
- For a gluten-free version, replace regular flour with cornstarch or arrowroot powder and use gluten-free Worcestershire sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 328 kcal
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg